Name: Mississippi Roast
Prep time: 10 min
Cook time: 8 h 15 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 4 pound chuck roast; 2 teaspoons salt (optional, for searing); 1 teaspoon ground black pepper (optional, for searing); 2 tablespoons olive oil (optional, for searing); 1 ounce Ranch Dressing Mix (1 dry packet); 1 ounce Au Jus Gravy Mix (1 dry packet); 1/2 cup salted butter; 6 pepperoncini peppers (or more to taste); 1/4 cup pepperoncini pepper juice (optional, for spice); 1/2 cup water (optional, for added moisture)

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A hearty, comforting dish that delivers incredible flavor with minimal effort, this Mississippi Roast is slow-cooked to perfection with just a handful of pantry staples. Tender chuck roast melds with ranch seasoning, au jus gravy mix, butter, and tangy pepperoncini for a mouthwatering meal that practically cooks itself.

Why You’ll Love This Recipe

I love this recipe because it transforms a simple chuck roast into a rich, savory, and slightly tangy meal with almost no prep. It’s perfect for busy days when I want something filling and satisfying without hovering over the stove. Plus, the ingredients are easy to find, and the crock pot does all the work. The aroma while it cooks is irresistible, and the results are always a hit with everyone at the table. Mississippi Roast

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 pound chuck roast
2 teaspoons salt (optional, for searing)
1 teaspoon ground black pepper (optional, for searing)
2 tablespoons olive oil (optional, for searing)
1 ounce Ranch Dressing Mix (1 dry packet)
1 ounce Au Jus Gravy Mix (1 dry packet)
1/2 cup salted butter
6 pepperoncini peppers (or more to taste)
1/4 cup pepperoncini pepper juice (optional, for spice)
1/2 cup water (optional, for added moisture)

directions

I start by seasoning the chuck roast with salt and pepper. Then I heat olive oil in a large skillet over medium-high heat and sear the roast on all sides for about 2 minutes per side, just until a golden crust forms. This step is optional, but I highly recommend it for added flavor.

Next, I place the roast in the bottom of my slow cooker. I sprinkle the Ranch Dressing Mix and Au Jus Gravy Mix evenly over the top. Then I add the butter on top of the roast and scatter the pepperoncini peppers around it. For an extra kick, I pour in some of the pepper juice.

If I want a bit more moisture, I also add water around the edges of the roast. Then I cover the slow cooker and cook on low for 8 hours or high for 4 to 5 hours, until the meat is fork-tender.

Once it’s done, I remove the roast, shred or slice it, and return it to the slow cooker to soak up all the flavorful juices before serving.

Servings and timing

This recipe yields about 8 servings. It takes approximately 10 minutes to prep, with a total cook time of 8 hours and 15 minutes on low (or 4 to 5 hours on high). The entire process takes around 8 hours and 25 minutes from start to finish.

Variations

I sometimes swap the chuck roast for brisket for a different flavor profile.
For a spicier kick, I add more pepperoncini or a dash of red pepper flakes.
If I want a thicker gravy, I stir in a cornstarch slurry (1 tablespoon cornstarch with 1 tablespoon water) near the end of cooking.
I’ve also made this with homemade ranch and au jus mixes for a cleaner ingredient list.
To make it keto-friendly, I skip the pepper juice and ensure the mixes are low-carb.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 3 months.

To reheat, I warm the roast gently in a saucepan over low heat or in the microwave, adding a splash of water or broth to loosen the juices. If frozen, I thaw it overnight in the fridge before reheating.

FAQs

Can I use a different cut of meat?

Yes, I’ve used brisket in place of chuck roast, though chuck remains my favorite for tenderness and flavor.

Do I need to sear the roast before slow cooking?

It’s optional, but I always sear it because it adds a rich depth of flavor that enhances the final dish.

What can I serve with Mississippi Roast?

I like to serve it with mashed potatoes, rice, or on sandwich rolls. Roasted vegetables also pair well.

Can I cook this on high instead of low?

Absolutely. I cook it on high for 4 to 5 hours if I’m short on time, and it still turns out tender and flavorful.

Is it very spicy?

Not really. The pepperoncini add tang and a slight kick, but I can control the heat by adjusting the amount of peppers and juice.

Can I make this in the oven?

Yes, I can cook it in a Dutch oven at 275°F for about 4 to 5 hours, covered, until the meat is tender.

Do I need to add water?

It’s optional. I add it if I want extra moisture, but the butter and pepper juice often provide enough liquid.

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavors deepen as it sits, making leftovers even tastier.

What kind of butter should I use?

I use salted butter for extra flavor, but unsalted works if I want more control over the saltiness.

Can I freeze the leftovers?

Definitely. I portion the roast into freezer containers and freeze for up to 3 months. It reheats beautifully.

Conclusion

This Mississippi Roast has earned a permanent spot in my meal rotation. It’s simple, delicious, and incredibly comforting. With just a few ingredients and minimal effort, I get a melt-in-your-mouth roast that everyone loves. Whether I’m serving it on a busy weeknight or for a casual gathering, it never disappoints.

Emma